4 cups chicken stock
3 cups heavy cream
1 cup of your favorite yellow grits
3 whole corn on the cob
4 scallions
1 cup non-aged cheddar, white or yellow
3 tablespoons butter
Bring the stock and cream just to a boil in a deep sauce pot. Slowly whisk in the grits and reduce heat to a simmer. Add a big pinch of salt and cook uncovered, stirring often, for about 1½ to 2 hours or until tender and very creamy.
Meanwhile, while the grits are cooking, char the corn on a grill until well-charred and tender. Add the scallions near the end and grill for 2-3 minutes. Remove the corn husk and silk and then remove the kernels from the cob. Stir the cheese, butter and corn into the grits and continue cooking for 5-10 minutes. Taste for seasoning. Roughly chop the scallions and top the grits with them before serving.